Ale

Ale is a type of beer brewed using a warm fermentation method, resulting in a sweet, fruity flavour. It is typically made from malted barley, hops, yeast, and water. The brewing process involves fermenting the wort (sugary liquid extracted from malt) with brewer's yeast at warmer temperatures than lagers.

Ale is primarily used as a flavouring ingredient in savoury dishes, particularly in stews, pies, and marinades, where its malty and slightly bitter notes can add depth. It is also used in some baked goods and sauces. Manufacturers add it to enhance the overall taste profile of the food product.

Ale is not considered a food additive and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. The consumption of alcohol, including that in ale, is associated with various health outcomes. The UK's Department of Health and Social Care advises that to keep health risks from alcohol to a low level, it is safest not to drink more than 14 units per week on a regular basis. The World Health Organization (WHO) and the International Agency for Research on Cancer (IARC) classify alcohol as a Group 1 carcinogen, meaning there is sufficient evidence that it causes cancer in humans.